AUSTRALIAN STEAKS OFF THE GRILL

Our steaks are sourced from the best suppliers in Australia and are authentic 100% Australian beef.
All steaks are served with your choice of chips, baked potato or side salad.

Porterhouse – 300g Also known as the strip-loin or sirloin, it is cut from the rump end of the short loin.
Exceptionally flavour, with moderate marbling and a strip of fat along the side to enhance flavour.

995

Scotch Fillet – 350g Cut from the forequarter near the rib section it is also the Rib Eye without the bone.
Marbled fat and a strip of fat through the middle that embodies and enhances the flavour.

1195

Eye Fillet – 200g / 300g Deemed the most premium and succulent cut from the hindquarter tenderloin and the
most premium cut. The fillet is tender, lean and full of flavor.

1095/1495

Rump – 250g Considered to be one of the more flavorsome cuts of beef, taken from the lower hind quarter

945

Rib Eye on the bone – 400gScotch fillet on the bone, which gives the meat an extra dimension, very tasty with a bit of fat.

1395

T-Bone – 500g Offering both the tenderness of the eye fillet on one side, with the exceptional flavor of porterhouse

1495

Black Angus Premium Beef For the discerning palette, Angus Beef is known for its finely marbled meat ensuring the fat is evenly
dispersed throughout the meat. This marbling trait of Angus creates a more tender, juicy and flavoursome meat than other breeds.

AUSTRALIAN STEAKS OFF THE GRILL

Our steaks are sourced from the best suppliers in Australia and are authentic 100% Australian beef.
All steaks are served with your choice of chips, baked potato or side salad.

Porterhouse – 300g Also known as the strip-loin or sirloin, it is cut from the rump end of the short loin.
Exceptionally flavour, with moderate marbling and a strip of fat along the side to enhance flavour.

995

Scotch Fillet – 350g Cut from the forequarter near the rib section it is also the Rib Eye without the bone.
Marbled fat and a strip of fat through the middle that embodies and enhances the flavour.

1195

Eye Fillet – 200g / 300g Deemed the most premium and succulent cut from the hindquarter tenderloin and the
most premium cut. The fillet is tender, lean and full of flavor.

1095/1495

Rump – 250g Considered to be one of the more flavorsome cuts of beef, taken from the lower hind quarter

945

Rib Eye on the bone – 400gScotch fillet on the bone, which gives the meat an extra dimension, very tasty with a bit of fat.

1395

T-Bone – 500g Offering both the tenderness of the eye fillet on one side, with the exceptional flavor of porterhouse

1495

Black Angus Premium Beef For the discerning palette, Angus Beef is known for its finely marbled meat ensuring the fat is evenly
dispersed throughout the meat. This marbling trait of Angus creates a more tender, juicy and flavoursome meat than other breeds.